So, where can I get a copy of the stats from the independent lab that analyzed the Julian Bakery lo-carb/GF breads? I keep hearing that, but never see the name of the lab, nor, what they came up with. Thanks! Sherry Bowman

You're welcome! If you need any *technically* primal or paleo baked goods recipes, I recommend checking out LifeAsAPlate.com - she has some awesome recipes that almost always turn out good. She even has a grain free bread recipe: http://www.lifeasaplate.com/2010/12/16/the-best-grain-free-gluten-free-sandwich-bread-in-the-history-of-man/

((( Paging Gilliebean )))) Hey lady, I'm sorry for butting in on this thread, but I was hoping you would respond to Deidre over on this thread http://paleohacks.com/questions/29248/calories-and-enough-protein/29254#29254 about protein. I know you've had some different results and I think it would be helpful to her to hear what's worked for you!

OK, to all above... thanks from the bottom of my soon-to-be Pure Paleo Heart. If the "bread" isn't Paleo.... then I'll just check Mark's Daily Apple for "substitutes", and try to wean off of that too!!! I so appreciate the time you take to reply. Awesome!!!

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I would seriously advice you to go without bread and up your protein and fat content. You might end up eating too many carbs and putting on fat by eating bread; also fruits and vegetables are far superior in terms of nutritional carbohydrates than things like bread, pasta, rice etc. This isn't really helpful to your question but its just what I think.

Also, bear in mind that if you have quite an active lifestyle you might need to up your starch content above the recommended amount and things may vary from day to day, just bear these figures in mind and don't obsess over it too much.

Just FYI, Julian Bakery's labels are completely inaccurate. Several years ago some in the low carb community were questioning their supposed facts and had the bread tested at an independent lab. After this was discovered many of the low carb vendors stopped selling their products or refused to start. IF you look at the ingredients its simply not possible to produce the macros they are claiming. Anyway, I wouldn't buy GF or any bread from them because their business is based on deceit.

Can you try half a slice of GF bread for a while and then work on coming up with something else to accompany your eggs in the morning? Maybe an coconut flour or almond-based muffin? Maybe make egg muffins to start with so you have the same finger-food experience?

So, where can I get a copy of the stats from the independent lab that analyzed the Julian Bakery lo-carb/GF breads? I keep hearing that, but never see the name of the lab, nor, what they came up with. Thanks! Sherry Bowman

My advice FWIW is to revamp your likes and dislikes, and don't try to recreate your current eating with "paleo substitutes". They'll never measure up and you will still feel deprived. Have you tried saut??eing a bed of onions/grated sweet potato/grated zucchini and then eating your eggs over that? It's amazing. Much tastier than any bread I ever ate and chock full of nutrients.

No lecture from me on eating this stuff if you want to (personally, I don't but I did when I first went gluten-free). The best brand of gluten-free bread products, in my opinion, and I say that it is best by a very long margin, is Against the Grain. Made from mozzarella cheese and tapioca flour. It is not a low carb food.

I am finding the longer I am on Paleo the less I crave bread. Ok the smell still attracts me but I have been very happy to resist it even when right in front of me people are stuffing their faces with it and talking to me. Just find something else that makes you happy like sprinkle some nutmeg or cummum on your egg and enjoy a new taste sensation.

I did eat bread at my brother's wedding but I vomited later. That cured me good!

We (mostly my wife) tried the gluten-free bread thing for a while, experimenting with different brands of mixes (all nearly as expensive as precooked loaves) and making our own with various substitute flours. For the most part, I don't think it's worth the trouble. At best, you get something like a heavy sandwich bread with very little flavor, and most mixes have other undesirable ingredients like soy or vegetable oil. I don't suppose it'd really be harmful to have a loaf every few weeks or months, but that still means learning to live without bread most of the time. Once you get used to that, bread just seems like a hassle.

My personal guess is that if the general public were to switch to some other starch -- and keep eating pasta, bread, etc. at every meal, just from a new favorite grain -- in a few generations or less, people would start showing up with intolerances to the new starch. Maybe not exactly the same problems that gluten presented, but some intolerance that wasn't common until people started eating it in as large amounts as they currently do wheat.

Anyway, as you noted, most wheat replacements increase the carbs, if anything. If you need to keep carbs low (and 50g is high for some of us), you'll probably have to do as others said and just give up the bread. Bacon isn't as handy for mopping up egg yolk, but practice helps. A patty of ground pork (make your own breakfast sausage by adding sage, salt, and pepper) works pretty well for that too.

((( Paging Gilliebean )))) Hey lady, I'm sorry for butting in on this thread, but I was hoping you would respond to Deidre over on this thread http://paleohacks.com/questions/29248/calories-and-enough-protein/29254#29254 about protein. I know you've had some different results and I think it would be helpful to her to hear what's worked for you!

I'm going to try making a bread with ground cauliflower, egg whites and plantain flour, it will be reasonably low carb and gluten free. See how it goes.
I've already made breads by mashing potato / parsnip / sweet potato / beetroot and binding with egg whites and plantain flour with relative success, those are carbs though.

agreeing with laurie and cathy. it's not good. you won't feel like you've eaten bread, you'll feel like you've eaten wet sand. i've made paleo zucchini bread that had a great flavor and texture. It might go well with some kind of a sandwich, but i've never tried it...
http://www.primalprimos.com/paleo-zucchini-bread/

I'm going to agree with Cathy. I purchased the "Paleo" bread (3 loaves coconut and one almond) from Julian and it was beyond awful. The smell alone was hard to get by and the taste was worse. It was not "light and fluffy" as claimed. It was dry and heavy and awful and just stupid expensive for what it was. I have two loaves frozen in my freezer if anyone wants them!!!! (By the way, they pull down any unflattering "review" posted on their site).

I put together a recipe a while back for a ZERO carb "Pork Bread" that is based on pork rinds. It's not super 'bread like', but rather more of a pita/flat-bread. It was tasty and SUPER filling. I made a 8" pizza with one and struggled to get half way through it. The recipe is fast to make, and with a little tweaking, could likely make a super low/zero carb pancake too.

Looks like Julian Bakery came out with a new product called "Paleo Bread" . The ingredients label looks legit but if it looks too good to be true, it probably is. I'm skeptical of Julian Bakery's claims after reading Shari's post above. I'll pitch in for some independent testing if someone wants to coordinate.

After doing low-carb for years with two slices of buttered Oroweat low-carb toast every morning, eventually I cut out 99% of the wheat/bread. When I really "need" some base for fried eggs or almond butter or something like that, very occasionally I'll make Carbquik drop-biscuits that I've flattened out on the baking sheet so that I can slice them and use them as "bread".

If it weren't for the teff, that would technically be a grain free bread. If you're only trying to go off gluten and want a lower carb bread, then it sounds like an ideal replacement (no chemicals). I'm not sure if you're just trying to go gluten free, or if you're going paleo, though? If paleo, this isn't it, though it might be good for a transition. If gluten free, then I don't see why you couldn't try it. Be careful about eating too much of it, though, millet is goiterogenic (bad for thyroid), and since it's the first ingredient listed, I'm assuming that's the bulk of the bread.

I know that there's nothing like sopping up awesome yolk on a piece of toast, but you may want to consider trying your eggs on beef (like stir fry sliced beef), or sauteed spinach, or something like that. Even just cutting up an over easy egg and mixing it together works well.

You're welcome! If you need any *technically* primal or paleo baked goods recipes, I recommend checking out LifeAsAPlate.com - she has some awesome recipes that almost always turn out good. She even has a grain free bread recipe: http://www.lifeasaplate.com/2010/12/16/the-best-grain-free-gluten-free-sandwich-bread-in-the-history-of-man/

OK, to all above... thanks from the bottom of my soon-to-be Pure Paleo Heart. If the "bread" isn't Paleo.... then I'll just check Mark's Daily Apple for "substitutes", and try to wean off of that too!!! I so appreciate the time you take to reply. Awesome!!!

I feel your pain, man! My mom used to call me the "dough-boy!" Haha, not because I was chubby, but because I LOVED bread as a kid (of course back then, I didn't realize it was PACKED with HFCS), and would roll the bread into little dough balls.

We buy our Gluten Free bread from Gluten Free Palace. We usually buy all our gluten free products from there since they have a large variety of products and we can order online. They also offer gluten free recipes on their website and I remember reading a white bread recipe. I think you should take a look at it.